🟡
Medium
Ingredients
- 800 g lamb shoulder, cut into 2cm cubes
- 2 large eggplants, cubed
- 3 medium tomatoes, chopped
- 1 large onion, diced
- 4 garlic cloves, minced
- 2 tablespoons tomato paste
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon red pepper flakes
- 300 ml lamb or vegetable stock
- 100 ml olive oil
- 2 bay leaves
- salt and black pepper to taste
Instructions
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1Heat 50ml olive oil in a large heavy-bottomed pot over medium-high heat. Season lamb with salt and pepper, then brown the meat in batches until golden on all sides (about 8-10 minutes). Transfer to a plate.
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2In the same pot, add remaining oil and sauté diced onion and garlic until softened (3-4 minutes). Stir in tomato paste and cook for 1-2 minutes.
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3Add cubed eggplant to the pot and cook for 5 minutes, stirring occasionally. Add chopped tomatoes, cumin, coriander, and red pepper flakes, mixing well.
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4Return the browned lamb to the pot along with bay leaves. Pour in the stock and bring to a boil.
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5Reduce heat to low, cover with a lid, and simmer gently for 60-70 minutes, stirring occasionally, until lamb is very tender and eggplant is completely soft.
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6Season with additional salt and pepper to taste. Remove bay leaves before serving.